Banana Split Pie with Chocolate-Rum Sauce Recipe

Banana Split Pie
Banana Split Pie

I really enjoy dessert, but don’t always want to put in the effort of making it.  Which is good, because with my inherited sweet tooth (thanks mom) I’d be big as a house!  I actually do like to bake, but for the previously mentioned reason, won’t do it very often.  But this easy to make dessert is an exception, and a show stopper at the same time.

The Banana Split is an American classic; rich vanilla, chocolate and strawberry ice cream topped with ripe banana, hot fudge or chocolate sauce, crushed pineapple or pineapple ice cream topping, whipped cream, wet walnuts and maraschino cherries.  Yeah baby!  After eating one of those you usually went into a sugar coma, but it was worth it.  I’ve taken the basic idea of that banana split and turned it into a pie.

Banana Split Pie still life
Banana Split Pie still life

Banana Split Pie

2 cups Nilla Wafer cookie crumbs

6 TB melted butter

1 pkg (5.1 oz) Jello Vanilla Instant Pudding

4 cups heavy cream, divided

2 ripe bananas, sliced

1 jar (16 oz) Mrs. Richardson’s Hot Fudge Sauce

3 TB dark rum

1 can (20 oz) crushed pineapple

sliced almonds for garnish (I’m not a huge walnut fan, so I used almonds instead)

Maraschino cherries for garnish

Heat oven to 350 degrees.  In 10″ pie pan, mix cookie crumbs and melted butter until all crumbs are moistened.  Press the crumbs into and up the sides of the pan to form crust.  Bake for 10 minutes in the oven to set the crust.  Let the crust cool completely on a wire rack.

In a medium bowl mix the instant pudding and 3 cups of heavy cream.  Stir in the banana slices, set aside.

Adding sliced bananas to custard
Adding sliced bananas to custard

In small bowl, stir together the hot fudge and rum, until well mixed.

Chocolate-Rum sauce
Chocolate-Rum sauce

Spread half of the banana filling into the cooled crust.  Pour half of the rum sauce over filling, and gently spread fudge sauce to the edges.  Spread remaining banana filling on top of fudge sauce, then repeat with remaining fudge sauce.  Place pie into refrigerator to chill and set for at least one hour.

Banana filling in baked crust
Banana filling in baked crust
Chocolate-Rum sauce spread on banana custard
Chocolate-Rum sauce spread on banana custard

Drain the can of crushed pineapple well, then top the chilled pie with a layer of pineapple.

Crushed pineapple layer
Crushed pineapple layer

Whip the remaining cup of cream into soft peaks with a whisk or electric mixer. Do not add any sugar to sweeten the cream, as there is more than enough sweetness to this pie already.

Whipped cream with soft peaks
Whipped cream with soft peaks

Spread or pipe the whipped cream over the top of the pie.  Garnish the pie with sliced almonds and cherries.

Banana Split Pie
Banana Split Pie

Although there are a lot of assembly steps to this pie, it really comes together easily.  The richness of the heavy cream almost makes the instant pudding taste like you slaved over the stove and made a cooked custard.  And no one has to know but you…

Cheryl D Lee on Foodista

Bananas Foster Ice Cream

Bananas Foster Ice Cream Ingredients
Bananas Foster Ice Cream Ingredients

Are you like me and always have over ripened bananas in your kitchen?  The toddler loves bananas, but how many can a two year old eat?  So, sooner or later I have a bunch of black bananas on hand.  I tend to peel and freeze them for later use, then end up with a freezer full of Ziploc bags of ripe banana!

I was recently inspired to use some of those bananas by a twitter friend and fellow food blogger Brenda of Cre8tive  Kitchen who made a yummy banana cake with banana cream cheese frosting.  I will be  making that cake soon (since I still have 50 pounds of bananas in my freezer) but got the idea in my head to make ice cream instead.

I didn’t want just plain banana though, and thought of banana caramel, banana chocolate chip, banana nut…but then I had an “Ah-Ha” moment.  Bananas Foster ice cream!

Bananas Foster is a wonderfully rich dessert introduced in 1951 at the famed Brennan’s Restaurant in New Orleans. You saute sliced bananas in butter, brown sugar and cinnamon, then flambe the sauce with rum.  The warm sauce is then spooned over ice cream.  I decided to  combine the sauce flavors with the ice cream, and my version of Bananas Foster Ice Cream was born.

Bananas Foster Ice Cream

2 cups heavy cream

1 cup milk

6 egg yolks

3/4 cup granulated sugar

pinch of salt

1 tsp vanilla extract

1 1/2 cups mashed ripe banana

1/2 cup packed light brown sugar

1/2 cup dark rum

1 tsp ground cinnamon

1/4 tsp ground nutmeg

Over medium heat, scald cream and milk.  Meanwhile, in large bowl, whisk together yolks, sugar, salt and vanilla until light and creamy.  Add small amount of hot cream to yolks, whisking quickly to temper the egg mixture.  Gradually whisk in remaining cream.  Place mixture over water bath, whisking constantly, until mixture has thickened enough to coat the back of a spoon. Remove from water bath, place bowl immediately into ice bath. Stirring occasionally, cool mixture, then strain into another bowl.  Cover and chill for at least one hour.  This can be made up to two days ahead.

While custard is cooling puree the banana, brown sugar, rum, cinnamon and nutmeg until smooth.  Chill this in refrigerator with the custard until ready to make the ice cream.

When ready to make the ice cream, stir the banana mixture and custard together, until well blended.  Following the instructions for your ice cream maker, freeze the ice cream.

The ice cream will be a soft serve consistency when it comes out of the machine, so if desired place ice cream into freezer safe container and freeze for another hour or two.

This ice cream does have a small amount of alcohol in it, so you might not want to serve this to the kids.  If you like, you can eliminate the rum.

A drizzle of chocolate sauce or hot fudge on top, or a scoop of this on a slice of pound or angel food cake will take you to dessert heaven!

Cheryl D Lee on Foodista